Peruvian Green Sauce Chicken

Ingredients

• 1.5 Pound Boneless skinless chicken thighs - 1 1/2 pounds
• 1.5 Pound Yukon Gold potatoes - 1 1/2 pounds, Cut into 3/4-inch wedges.
• 1 Cup Fresh cilantro - 1 packed cup, chopped
• 1 Count Jalapeño pepper - 1 medium, Seeded and chopped for the green sauce.
• 2 Count Limes - 2 medium, Zest and juice are both used.
• 0.5 Cup Mayonnaise - 1/2 cup
• 3 Count Garlic cloves - 3 medium, Medium cloves, divided between marinade and sauce.
• 3 Tablespoon Olive oil - 3 tablespoons, Divided for marinade, potatoes, and grill pan.
• 1 Teaspoon Ground cumin - 1 teaspoon
• 1 Teaspoon Smoked paprika - 1 teaspoon
• 2 Teaspoon Kosher salt - 2 teaspoons, Divided among marinade, potatoes, and sauce.
• 0.5 Teaspoon Black pepper - 1/2 teaspoon
• 6 Cup Water - enough to cover potatoes, Enough to cover the potatoes for boiling.

Instructions

1. Prep vegetables, herbs, and citrus

   1. *Scrub and cut* the potatoes into 3/4-inch wedges, *chop the cilantro*, seed and chop the jalapeño, mince the garlic, then zest and juice the limes.

2. Marinate the chicken

   2. In a mixing bowl, combine the chicken thighs with *1 tablespoon olive oil*, lime zest, 1 tablespoon lime juice, half the garlic, cumin, smoked paprika, *1 teaspoon salt*, and black pepper; toss to coat and let stand for *10 minutes*.

3. Parboil the potatoes

   3. Place the potatoes in a saucepan, cover with water, and bring to a boil; cook until *just tender*, about *8 to 10 minutes*, then drain well.

4. Season the potatoes

   4. Toss the drained potatoes with *1 tablespoon olive oil* and *1/2 teaspoon salt*.

5. Blend the green sauce

   5. In a blender, combine cilantro, jalapeño, mayonnaise, remaining garlic, remaining lime juice, and *1/2 teaspoon salt*; blend until *smooth and bright green*.

6. Char the potatoes

   6. Heat the grill pan over *medium-high heat* and brush with the remaining 1 tablespoon olive oil; add the potatoes cut-side down and cook until *charred in spots*, about *2 to 3 minutes per side*, then transfer to a plate.

7. Grill the chicken

   7. Add the chicken thighs to the hot grill pan and cook until *deep grill marks form*, about *5 to 6 minutes per side*.

8. Check temperature and rest

   8. Continue cooking until the chicken reaches *165°F in the thickest part*, then rest for *5 minutes*.

9. Serve

   9. Serve the chicken and potatoes with *generous spoonfuls* of the cilantro-jalapeño-lime green sauce.